Ingredients
Scale
- 1 pint of grape tomatoes
- 1 sweet onion - sliced
- 2 oz. can of anchovies - in olive oil
- 1 head of garlic - crushed
- 2 - 3 cups of arugula
- 1 tsp. of salt
- 1/2 tsp. of red pepper flakes
- 1/2 tsp. of black pepper
- 1 tsp. of dried oregano
- 2 - 3 tbs. of olive oil
- Feta cheese - crumbled
- Romano or Parmesan cheese for grating
- 1 lb. of your favorite pasta
Instructions
- Heat a large cast iron frying pan and place the onions and garlic in the dry pan.
- Allow the onions to char and the garlic to get slightly golden.
- Add the tomatoes and anchovies with their olive oil, mash the anchovies with the back of a fork.
- Let the tomatoes get slightly charred.
- Gently, smash the tomatoes so that they don’t squirt at you. Add another one to two tablespoons of olive oil and toss.
- Add the seasonings and toss.
- Prepare the pasta as directed in well salted water.
- Lift the pasta when it is cooked from the pot, draining the excess water and place in the tomato and anchovy sauce.
- Add the arugula and toss with the nice hot pasta.
- Serve with crumbled feta and fresh grated Parmesan or Romano cheese and extra drizzle of olive oil and fresh ground black pepper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Cuisine: Italian
